A painful winter may help transform the industry for the better

A painful winter may help transform the industry for the better

A Long December

The restaurant business is always tough sledding, even during good times. Hard choices must be made in the face of the worst market declines in a century, and the time to shuffle and redefine the culinary landscape is now. Those that refuse will not survive. It can be no other way. Fewer dollars in the hands of diners will mean a return to basics, a reinvigoration of the true skills of a restaurateur — to welcome people with passionate cooking and, perhaps more importantly, provide the warmth and hospitality of a comfortable and inviting atmosphere.

Bowen's Island still means something

Bowen's Island still means something

Keep on Shucking

When Bowen's Island Restaurant burned to the ground in 2006, many feared the death of a treasured oyster shack, a living example of local salt marsh culture. New condos crept to Bowen's doorstep along Folly Road, and the neighboring rickety Anchor Line restaurant was soon to close. In a quickly developing corner of Charleston, could a relic like Bowen's pick up the pieces and carry on?

Robert Stehling conjures up a meal from weeds, cacti, and fungi

Robert Stehling conjures up a meal from weeds, cacti, and fungi

Wild Gourmet

"This is a treasure hunt!" exclaims a visibly excited Andrew Cebulka, shin deep in frigid water and raking through a mud bank in a creek on Dewees Island. With every clam that emerges as he digs (and they're coming every 30 seconds), his grin gets wider. "I don't care about convenience — this is priceless," he says, holding up a plastic bag full of bivalves like a sack of gold.

Normandy Farm does it by feel

Normandy Farm does it by feel

Half Baked

Interviewing Mike Ray and Ben Johnson of Normandy Farm Artisan Bakery is a lot like interviewing Bill and Ted, of the classic stoner flick Bill & Ted's Excellent Adventure. It's hard to get a straight answer out of the owner and employee, respectively — they're constantly joking around, and they're distracted by the thought of going surfing on this freakishly warm December day.

A new batch of talent rises to the top

A new batch of talent rises to the top

Exec. Chefs

Tough economic times are all around us, but as JFK pointed out way back when the world was innocent, crisis and opportunity are inextricably linked. Those willing to roll up their sleeves, trim the fat, and cut the bone are bound to rise above.

Buttermilk is a girl for all seasons in the southern kitchen

Buttermilk is a girl for all seasons in the southern kitchen

Miracle Milk

Genuine churned buttermilk is a rare luxury these days. Just ask Chef Sean Brock, who's been trying to get his hands on a supply of the real stuff for three years. "Buttermilk has been on my list," he says, showing off some "ice cream" and blobs of "cheese" made from the cultured buttermilk that he and his crew have been messing around with.

The fried chicken behind the unforgettable slogan

The fried chicken behind the unforgettable slogan

General Dee

If there is a heaven just for fried chicken lovers, I'm pretty sure the pearly gates are topped with a gleaming golden slogan that reads: "If the colonel had our recipe, he'd be a general!"

Mini sandwiches find a hungry and opinionated audience

Mini sandwiches find a hungry and opinionated audience

Slip Slidin' Away

OK, so sliders are trendy. In the past year, they've appeared on menus at lowly Charleston sports bars and high-end restaurants, too. And, apparently, we didn't start this trend. At the Kobe Club in New York City, three Wagyu beef sliders with caramelized onions and black truffle sauce will set you back $27. Sliders have even made it to backwater places like Columbia, where the Free Times has called them a "hipster food craze."

Brett Maynard leaves behind a lasting legacy

Brett Maynard leaves behind a lasting legacy

A Chef's Story

Brett Maynard's first serious kitchen job was at Bacchanalia in Atlanta, the kind of place an ambitious chef could learn lifelong lessons in food. His mother likens it to a lawyer going to Harvard Law. If you want to know about how to enhance the flavors of fresh food and local produce, who better to teach you than Anne Quatrano and Clifford Harrison, the chef/owners of one of Atlanta's top 10 restaurants for the last 15 years.

See Also: Features Archives

DISH Directory

Category American

See Also: Directory Archives

See Also: 2009 DISH Winter Dining Guide Archives

Classified Listings

Powered by Foundation   © Copyright 2014, Charleston City Paper   RSS